Apricot Fold-Ups Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 12, 2004
LOVE THESE-moist and fruity-yummy for all you with a sweet tooth & looking for something NOT chocolate( : I also make these for Christmas and lost the recipe (thanks 4 posting)
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Reviewed: Aug. 14, 2005
I liked the taste, but mine didn't really stay together. I followed the directions exactly, but while they were baking, they came apart and apricot preserves leaked out of them and all over my pans. I did not use the glaze.
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Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA
Living In: Houston, Texas, USA

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Reviewed: Sep. 21, 2009
This is one of my family favorites as well! It was lost along the way. Thanks for posting it. It is an art to get just the right amount of filling AND have them stay sealed. A tiny bit of water on the edge helps. Also I do not use the glaze, I gently roll them in powder sugar instead while they are still warm. I have discovered that they are too fragile for hot humid summer days of North Georgia. They are usually fine in December though.
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Reviewed: Dec. 30, 2012
I have been trying to work this recipe but am having huge problems with it. It rises too much to fold over the cookie. I tried making balls and filling them, but again, it expanded too much to be filled. I couldn't fold them over because they kept coming apart. Honestly, the dough is sooooo tasty, I will do anything to make this work, but I cannot seem to not end up without the apricots all over the parchment paper, (thank goodness for parchment paper!!!) Someone please help me to fill these without all the filling falling out!
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